CSA Members 2005: Newsletter Archive

Dear Members,

Today's boxes should give you all sorts of ideas for savory winter goodness. In case you are at a loss, however, I will fill up the page (and, possibly a second) with a few recipes to inspire.

We will be picking up the last of the boxes today.

Please keep your winter delivery boxes so that the drop sites are not cluttered. We will not be back to the drop sites until the December delivery.

Most of the vegetables included, particularly the onions, shallots, carrots, and root vegetables, will keep for weeks if not months. Store onions in a dry dark spot where they are easily accessible; the root veggies should go in the fridge. Squash will be fine on your kitchen counter until you are ready to use it; in fact, it should get a little sweeter with the warm temperature.

Without further ado, on to the recipes! Please remember that our next and final delivery will be on Tuesday, December 20th, same times, same drop sites.

Thank you!

Herb Rubbed Turkey

One could easily fill a page with the merits and pitfalls of roasting a turkey, and I intend to. There are as many ways to cook a bird as there are people cooking them; to brine or not to brine, to cover with foil, deep frying!?!? Like most everything thing else in this world, I know one way to do this and it works. Regardless of the specifics of cooking technique I am completely sold on the idea of an herb rub prior to cooking. I normally cook a bird in the 12 to 15 pound range and the recipe reflects that, a larger bird will simply call for a greater quantity of each ingredient.

In a small cast skillet melt 1/2 to 2/3 stick of butter over very low heat. Add to this 3-4 cloves minced garlic, 3 Tbs minced rosemary and 3 Tbs minced sage. The combination will look more like a mass than individual ingredients sautéing in a pan of butter. Heat this over low heat stirring occasionally, careful not to burn, for at least ten minutes to infuse the butter with the flavor of the herbs.

While this rub is heating you have another job to do. It is not for the faint of heart and vegetarians should be directed toward the cookie tray and out of the kitchen for a moment. Place the turkey on the counter. With neck and giblets and all else that may have previously been placed inside the cavity removed, and with clean hands, you are ready to begin. What you have to do is loosen the skin all the way around the bird, being very careful not to tear the skin in the process. Start at the cavity and gently wriggle and insert your fingers between the skin and breast slowly and carefully work around the thighs and up toward the wings. Take your time, be as thorough as possible and again be careful not to tear the skin. Once you have loosened the skin take the rub off the heat. When the rub is cool enough to touch, but still melted, use your hands to rub it under the skin and onto the bird as thoroughly and evenly as possible. I do not usually stuff my birds, but at this point you are the boss and the turkey is ready for any cooking technique you prefer. I usually cook ours on the barbecue thereby saving the oven for all the other goodies that the day brings. Using an oven thermometer I gauge 450 degrees and place the bird in the Barbie in a large baking pan, uncovered and breast up. Do not place over direct heat. I immediately reduce the temp. to approximately 350 and use the need to baste as an excuse to stand outside with friends around a warm barbecue while others take over the kitchen. I figure on cooking the turkey for 15-20 minutes per pound and always let the instant read thermometer have the final word. When inserted at the thickest part of the thigh it should read 180 degrees.

If you care to, you may utilize the first half hour of cooking time by preparing vegetables to be added to the roasting turkey when there is about 40 minutes of cooking time left. Truth be told, the turkey will not need to be basted until it has cooked for about 1/2 hour. A combination of whole garlic cloves, rings of leeks (1/2 inch), chopped fennel, and large chunks of carrot can be prepared and tossed with olive oil in a large bowl with salt and pepper to taste. When the time is right add them to your roasting pan and let them cook with the bird for the final 30-40 minutes. This recipe translates easily to the oven for those of you who don't care to brave the elements.

Slow cooked Brussels sprouts with Gorgonzola

Simple and delicious

Fill a sink with salted water and soak the Brussels sprouts for about 20 minutes. Clean each one by trimming stem and removing any damaged leaves. In a large heavy cast iron skillet heat about 4 Tbs butter (for the 1 1/2 lbs. Included). Add the Brussels sprouts, cover and cook over painfully low heat until tender. (Up to an hour) Transfer the sprouts to a baking dish and keep warm until just before you are ready to serve. Top with a sparing amount of Gorgonzola and place under broiler until just beginning to brown. Serve immediately.

Kale Sauté

In a heavy cast pan heat 2 tablespoons of olive oil, add a generous handful of chopped hazelnuts and heat over medium heat until browned. Add 3-4 cloves of garlic sliced as thin as you are able, and cook until soft. Meanwhile rinse Italian kale and cut across the stems into strips about 1 1/2 inches wide, add to pan while still dripping wet and cover. Cook stirring occasionally until tender.

Vegetarian Bread Dressing

ingredients

• 4 cups bread crumbs, lightly toasted
• 2 medium carrots, diced
• 1 tsp fresh sage, minced (about 4 leaves)
• 2 medium parsnips, diced
• 1/8 tsp celery seed
• 1 cup vegetable broth
• 2 tsp crushed Italian Parsley
• 3 Tbsp flour
• 1 leek, cleaned and chopped, greens discarded
• 2-3 Tbsp butter
• (1/4 cup water)
• 1/2 cup mushrooms, brushed clean and sliced
• Salt and Pepper to taste

procedure

Combine herbs, bread crumbs, carrots & parsnips in a large bowl, set aside. Over medium heat, warm butter in a skillet and add leeks and mushrooms. Sauté until leeks are transparent and starting to brown. Add flour and stir, cooking 3-4 minutes to let flour toast slightly. Add vegetable broth and simmer about 10 minutes, stirring occasionally, until it starts to thicken. Remove from heat and pour over bread crumb mixture. Stir until fully incorporated. Add up to 1/4 cup of water if mixture seems too dry. Bake, covered, at 350° about 30 minutes. Uncover 10 minutes to brown lightly.

Baked Fennel

Cut the greens from the fennel about two inches from the bulb. Carefully slice the bulbs through the stem so that you are left with thin flat planks. Steam these in a double pan until tender. This may take twenty minutes and I continually test for done with a fork. Remove the fennel and drizzle with olive oil. Place fennel in a pie pan or similar low baking dish and top with breadcrumbs and bleu cheese. Bake in a 375 oven until golden brown.

Delicata Pie

Select 2 medium-large delicata. Half and place in a baking dish, face down with a 1/2 inch of water. Bake at 350° until soft.

Measure 2 cups and blend in food processor until smooth.

Add and blend:

• 1 1/2 cups undiluted evaporated milk or cream
• 1/4 cup brown sugar
• 1/2 cup white sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• 2 slightly beaten eggs

Pour mixture into pie shell. Bake 15 minutes at 425°, then reduce heat to 350° and bake about 45 minutes, until an inserted knife comes out clean.

Pie Crust

(I usually half this recipe for one pie without a top crust)

Sift together:

• 2 c flour
• 1 tsp salt

Measure and combine:

• 2/3 c shortening (I prefer butter, although it's harder to work with)
• 2 Tbsp chilled butter

Cut half of shortening into flour mixture with tips of fingers until it is crumbly. Cut the remaining half into the dough until it is roughly pea-sized. Sprinkle dough with 4 Tbsp ice cold water & blend lightly into the dough. As soon as you can form the dough into a ball, stop handling it. The more handling, the less flaky the crust. On a lightly floured countertop, roll out to a rough circle and place into pie dish. Trim edges and refrigerate until filling is ready.

Roasted Winter Vegetables with a Maple-Ginger Glaze

Thin matchsticks of ginger roast along with the vegetables, absorbing the butter and maple syrup so that they caramelize and become soft, chewy, and irresistible. Some minced ginger is also tossed in at the end to add a fresh, sharp finishing note.

ingredients

• 1/2 pound parsnips, peeled and cut into 2x1/2-inch sticks
• 1/2 pound carrots (about 3 or 4), peeled and cut into 2x1/2-inch sticks
• 1/2 pound turnips (about 2 medium or 1 large), peeled and cut into thin wedges
• 1/2 pound Brussels sprouts, stems trimmed and any wilted leaves pulled off; large sprouts halved
• 2-inch piece fresh ginger, peeled and sliced into very thin matchsticks (about 1/3 cup)
• 3 tablespoons unsalted butter, melted
• Kosher salt and freshly ground black pepper
• 1 teaspoon grated fresh ginger
• 1-1/2 tablespoons pure maple syrup

procedure

Heat the oven to 425°F. Spread the vegetables and the ginger matchsticks in a large, low-sided roasting pan or a heavy rimmed baking sheet.

Drizzle with the butter and season with salt and pepper. Toss to evenly coat the vegetables and spread them so that they're just one layer deep.

Roast the vegetables, tossing a couple of times, until tender and golden brown in spots, about 30 minutes. Combine the grated ginger and maple syrup. Drizzle the vegetables with the maple-ginger mixture, toss, and roast for another 5 minutes. The vegetables should be very tender and browned in spots. Serve warm.